California Roll

Name: California Roll
Prep time: 45 min
Total time: 125 min
Yield: 8
Cuisine: Japanese
Ingredients: 4 cup Sushi Rice (2 cups sushi or short-grain rice + 2 cups sushi rice); 2 cup Water (2 cups water, plus extra for rinsing rice); 2 tbsp Rice Vinegar (2 tablespoons rice wine vinegar); 2 tbsp Granulated Sugar (2 tablespoons sugar); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt); ½ piece Lemon Juice (1/2 medium lemon, juiced); 1 piece Avocado (1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces); 4 pieces Nori (4 sheets nori); ⅓ cup Sesame Seeds (1/3 cup sesame seeds, toasted); 1 piece Cucumber (1 small cucumber, peeled, seeded, and cut into matchstick-size pieces); 4 pieces Crab Stick (4 crabsticks, torn into pieces); 0 pieces Pickled Ginger (Pickled ginger, for serving); 0 pieces Wasabi (Wasabi, for serving); 0 pieces Soy Sauce (Soy sauce, for serving)

California Roll - Mains (Japanese)

125 minJapanese

Servings8

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Dairy Free
Pescatarian
Egg Free

Ingredients

For 8 servings

Sushi Rice4 cup · 2 cups sushi or short-grain rice + 2 cups sushi rice
Water2 cup · 2 cups water, plus extra for rinsing rice
Rice Vinegar2 tbsp · 2 tablespoons rice wine vinegar
Granulated Sugar2 tbsp · 2 tablespoons sugar
Kosher Salt1 ½ tsp · 1 1/2 teaspoons kosher salt
Lemon Juice½ piece · 1/2 medium lemon, juiced
Avocado1 piece · 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
Nori4 pieces · 4 sheets nori
Sesame Seeds⅓ cup · 1/3 cup sesame seeds, toasted
Cucumber1 piece · 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
Crab Stick4 pieces · 4 crabsticks, torn into pieces
Pickled Ginger0 pieces · Pickled ginger, for serving
Wasabi0 pieces · Wasabi, for serving
Soy Sauce0 pieces · Soy sauce, for serving

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Steps

1Sushi Rice
2Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off, and repeat until the water is clear, 2 to 3 rinses.
3Combine the cleaned rice and 2 cups of water in a medium saucepan and bring to a boil over high heat. Reduce heat to the lowest setting and cover. Cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
4Combine the vinegar, sugar, and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice to a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine, coating each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.
5California Roll
6Squeeze the lemon juice over the avocado to prevent browning.
7Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny-side down, on the plastic-covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado, and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull the mat away and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi, and soy sauce.